Green Vegetable Curry
GREEN VEGETABLE CURRY – serves 4 to 6
We love to eat different types of Asian foods and curry is one of our favorites. This recipe is particularly easy because it uses a curry paste (instead of an assortment of spices to make your own). The original recipe is vegetarian but sometimes I like to add chicken, pork or white fish for some extra protein. Another great addition (if you want to keep the recipe meat-free) are black beans!
1 Tbs. olive oil
1 medium onion, chopped
1-2 Tbs. green curry paste (use sparingly unless you like it hot!)
1 medium sweet potato
12 oz. coconut milk
1 c. water
1 medium eggplant, quartered and sliced
1 lb. chicken, pork, fish (optional) OR 1 can black beans (optional)
2 Tbs. fish sauce (optional)
2 Tbs. lime juice
2 tsp. lime rind
2 tsp. soft brown sugar
fresh cilantro leaves
STEP #1: Heat the oil in a large wok or frying pan. Add the onion and curry paste to the wok and stir for 3 minutes over medium heat.
STEP #2: Cut the sweet potato into cubes.
STEP# 3: Add the coconut milk and water to the wok. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes. Add the sweet potato to the wok; cook for 6 minutes.
STEP #4: (OPTIONAL: Cut the chicken, pork or fish into cubes and add to the wok. Cook for 5 mintues.)
STEP #5: Add the eggplant to the wok; cook for 10 minutes, or until the vegetables (and meat, if added) are very tender or cooked through, stirring occasionally.
STEP #6: Add the fish sauce, lime juice and rind, and sugar to the wok. (OPTIONAL: Add the black beans, if using.) Toss until well combined with the vegetables. Sprinkle with some fresh cilantro leaves.
STEP #7: Serve over brown rice.
STEP #8: Enjoy!
